More Information

Ingredients

1 tbsp
Pomegranate molasses

1 tbsp
Tahini

1 pinches
Cinnamon

1
Lemon, juiced and zested

2
Duck breasts

2 tbsp
Olive oil

2
White cabbage slices

1/2
Pomegranate

1
Spring onion

200 g
Radishes

Method

Pick up pomegranate molasses in the supermarket’s foreign foods aisle. Combine with tahini, cinnamon and half the lemon juice. That’s your marinade done. Now peel the fatty skin off your duck breasts and coat them in the sauce. Leave them at room temperate for 20-30 minutes, so they are easier to cook.

Mix the remaining lemon juice with 2tbsp of olive oil, sea salt and black pepper in a bowl. Brush some of the oil onto each side of sliced cabbage and put on roasting tray, along with the radishes. Roast at 200C for 20-25 minutes until the edges get nice and charred. Flip the vegetables over once half way through cooking.

Season the duck breasts with salt and pepper and place them on a cold pan for six to eight minutes on medium-high heat. Flip and cook the other side for two minutes and then put them into the oven for another seven. Let them rest for 10 minutes before plating up.

Place the duck on a bed of the cabbage and radishes. Garnish with pomegranate seeds, finely sliced spring onion, lemon zest, sea salt and pepper. With more than three times the iron content of chicken, you’ll be happy you gave blander birds a miss. Now get to bed. You’ve got a big day tomorrow.

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